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Thai Crab Risotto

Recipe by James Martin

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This summery take on an Italian favourite is given the heat treatment thanks to fresh green chillies. Kafir lime leaves and lemongrass add a fragrant Thai edge.

Serves 4

Ingredients

2 garlic cloves
2 shallots
1 oz butter
10 oz arborio rice
100ml muscat white wine
2 green chillies
1 pinch of curry powder
1 stick of lemon grass
2 kaffir lime leaves
300ml fresh chicken stock
300ml fresh fish stock
2 tbsp mascarpone
15g flat leaf parsley and coriander
50 ml fouble cream
1lb fresh white and dark crab meat
4oz fresh parmesan reggiano
1 fresh lime
Olive oil
Chilli oil

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Method

Peel and finely chop the garlic and shallot and place into a warm pan with the butter. Sweat for about a minute. Add the rice and then the wine. Before adding the stock add the chopped green chillies, curry powder, crushed lemon grass and lime leaves. Then add the warm chicken and fish stock mixed ladle at a time while simmering until the rice is cooked (it should take about 13 to 15 minutes) stirring all the time.
Once the rice is cooked add the mascarpone and all the chopped herbs. Add the crab meat and parmesan. Adjust with more stock and cream if need be, add the lime juice and season well. Place in the centre of the plates and top with a little chilli oil and some more parmesan.

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What do you think?

Gavin Dean July 2009

Is it possible to replace the crab with chicken meat and use all chicken stock?

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